Howdy. I just received a chefs Mandolin for a birthday present. I love the fact it is fully adjustable, has multiple juliening blades etc. The problem is I think my technique needs work and I'm not sure what to change Where the problem starts is I had a cheapish plastic one that had blades meeting in a v shape. This one worked really well and never had any problems except getting dull and wearing out. usually a lifespan of 2 to 3 years. the difference I find between the two is that my new one (single straight blade) seems to catch lots of "smegglies" from whatever I am slicing and it builds up quickly in the blade of the mandolin and I seem to have to clear it out ever 30 seconds or so. Worse when using the juliene blades but still happens with the straight blade. I have heard there is a bit of a learning curve, but that chefs swear by these once they figure them out. Having never been to school or even working in a restaurant I don't have anyone to show me how to work the darned thing properly. Any suggestions would be appreciated. Thanks.